The contrasting exotic flavours in this dish make it a real weekend treat.  The lemon and chilli bite through the halloumi and the mellow richness of the eggs.  A great breakfast for two.

Method (serves 2)

• Heat a pan of water in which to poach the eggs.
• In a bowl, mix the yogurt with the zest and juice of ½ a lemon.
• In a frying pan, heat the butter and gently fry the chilli and cumin, and when fragrant remove from the heat and add the dill.
• Return the pan to the heat and fry the halloumi until golden brown on each side.
• Simultaneously, poach the eggs and then serve on warm plates as follows:
• 2 slices of halloumi each topped with the chilli butter, a dollop of yogurt and then the egg on top with more yogurt and a drizzle of the butter to round it off.
• Serve with some delicious bread.